Ingredients

• 1 tbsp vegetable oil
• 150g/5½oz smoked streaky bacon
• 2 chicken breasts
• 1 large onion
• 2 garlic cloves
• 200g/7oz mushrooms
• about 10–15 mushrooms
• knob unsalted butter
• pinch dried mixed herbs
• 250ml/9fl oz white wine
• 250ml/9fl oz single cream
• 200g/7oz new potatoes
• 150g/5½oz green beans

Directions

• Put a large cooking pot over a high heat and add the oil. Slice the bacon
• add to the pan and fry for 3-4 minutes until crisp. Remove from the pan and set aside.
• While the bacon is frying
• cut the chicken into bite-sized strips. Put the chicken in the pot
• season with a little pepper and brown on all sides until golden. Remove and set aside on the plate with the bacon.
• While the chicken is frying
• peel and chop the onion and garlic and slice the mushrooms. Reduce the heat slightly and add the butter. When it begins to foam
• add the onions
• season with salt and pepper and fry for 3-4 minutes until softened. Add the garlic
• cook for 1 minute then add the mushrooms. Fry for 3-4 minutes until softened then stir in the herbs.
• Pour over the wine and bring to the boil. Return the chicken and bacon to the pan
• plus any resting juices and cook over a medium heat for 3-4 minutes. Add the cream
• bring to the boil then simmer for 10 minutes.
• Meanwhile bring a large pot of salted water to the boil and add the potatoes. Cook for 10 minutes then add the beans to the pan and cook together for a further 3 minutes. Drain and serve with the creamy chicken.